Ethiopia

Odako

250g

Terroir Best Lot
QUALITY SCORE: 89.25


Cup Notes
Lavender / Strawberry / Raspberry / Peach / Honey
 
Suggested for espresso and filter


when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Quality Score
89.25
Series
Terroir Best Lot
Producer
Several small farmers
Country
Ethiopia
Terroir
Sidama
Altitude
1800-2200 masl
Process
Classic Natural - Raised Beds
Arabica cultivar
Ethiopian Heirloom
Picked in
Nov-Dec 2020
Arrived in
August 2021
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE STORY BEHIND

Ethiopia Sidama Bensa Odako is sourced from 650 family-owned farms. The farms are organised around the Bensa washing station, located in the Bensa district (woreda), which is in the Sidama Zone within the Southern Nations, Nationalities and Peoples' (SNNPR) State, Ethiopia.

This coffee is a micro-lot and has been called “Odako” as a tribute to the culture of Shantawene, Sidama people; the Odako tree is the meeting point for the Shantewene community, where potential conflicts are discussed and resolved. Similar traditions of dispute resolution exist in other parts of Ethiopia as well.

THE VARIETY

Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietals. With the cross-pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian lots quite a mystery – and an interesting mystery, as each village or town could potentially have a different varietal which could carry very unique properties.

Ethiopia is the birthplace of coffee, meaning it was only naturally found here!

THE FERMENTATION PROCESS

Producers deliver ripe cherries to Bensa mill every day during the harvest season. At the washing station, coffee is carefully sorted and placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 15 to 21 days until the moisture content in the coffee beans is reduced to 11,5%. The beans are then transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

MORE INFO

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